Cheese

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  • Great State: Oklahoma’s Only Certified Cheese Professional

    cheese - Yahoo News Search Results
    31 Oct 2014 | 8:49 am
    OKLAHOMA CITY, OKLAHOMA — When something like cheese comes at you in hundreds of different varieties you need someone like Kehau Montero to tell you the difference between Camembert and Leicester, and to let you know it’s okay to lack faith in your choice of cheeses because she started out ignorant too. “The good thing […]
  • Chuck E. Cheese’s, Peter Piper Pizza numbers – Last looks for a spell?

    CHEESE - Bing News
    31 Oct 2014 | 5:11 am
    The Oct. 17 announcement that Peter Piper Pizza had been acquired by CEC Entertainment Inc. means there is a new $1 billion-plus domestic sales player in the pizza segment, albeit across two brands. CEC, the parent of the Chuck E. Cheese’s chain, is ...
  • A Brie Binge East of Paris

    NYT > Cheese
    1 Nov 2014 | 9:00 pm
    On a trip to the Seine-et-Marne region, where Brie has been produced since the seventh century, the author goes on an indulgent cheese tasting tour.
  • Coffee: It Does A Body Good

    Cheese Underground
    Jeanne Carpenter
    16 Oct 2014 | 6:47 am
    A cup of coffee is the great social equalizer of the world. Two people can be from completely different places in the stratosphere of life, but when you sit down and share a cup of coffee, life becomes a little simpler.I didn’t start drinking coffee until age 32. Growing up, my parents both drank coffee, black and strong, pouring the first cup before the break of dawn from an old electric percolator with a glass top, which as far as I can tell, basically boiled the shit out of it until it was done. That was 30 years ago. Back then, there were exactly two kinds of coffee in the grocery…
  • Shack Stack- Attack!

    WordPress Tag: Cheese
    saraheatsboston
    30 Oct 2014 | 5:00 am
    OMFG. This photo speaks for itself. Do you see that cheese!? This orgasmic cheeseburger called the Shack Stack consists of a regular yummy juicy cheeseburger (w/ lettuce + tomato) and a FRIED portobello mushroom STUFFED with cheese. Stuffed. I wasn’t sure I could take on the challenge and debated getting just the cheeseburger. Boy, am I glad I went for the shack stack!! Not only did I finish every single bite of that burger, but I also ate some mediocre fries with it. I washed it all down with a small soda and a small black + white shake. The shake, similar to a Wendy’s frosty,…
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    cheese - Yahoo News Search Results

  • Great State: Oklahoma’s Only Certified Cheese Professional

    31 Oct 2014 | 8:49 am
    OKLAHOMA CITY, OKLAHOMA — When something like cheese comes at you in hundreds of different varieties you need someone like Kehau Montero to tell you the difference between Camembert and Leicester, and to let you know it’s okay to lack faith in your choice of cheeses because she started out ignorant too. “The good thing […]
  • Research and Markets: Global Cheese Market 2014-2018 - Growth of Organized Retail Sector

    31 Oct 2014 | 4:59 am
    Research and Markets has announced the addition of the "Global Cheese Market 2014-2018" report to their offering.
  • 5 Cream Cheeses That Went Too Far

    31 Oct 2014 | 2:31 am
    Raspberry Chipotle Cream Cheese. Is it really necessary to have that much spice and sweet in the morning? Can???t we just eat a bagel and go?
  • Grilled Cheese for Beaze

    30 Oct 2014 | 3:04 pm
    By: Sherry Christian HARRISBURG, Pa. -- We are in the season for warm sandwiches, you know, like grilled cheese. But, grilled cheese sandwiches are making a difference in a unique way. And they are helping a Cumberland County girl who can't even eat them – yet. ...
  • GO Veggie! Launches "Lactose Intolerants Anonymous" Campaign

    30 Oct 2014 | 10:27 am
    NORTH KINGSTOWN, R.I., Oct. 30, 2014 /PRNewswire/ -- Today, GO Veggie!, a pioneer in cheese-free cheese for more than 30 years, launches a new campaign: Lactose Intolerants Anonymous. A "fun way to talk about a very real, very gassy, very uncomfortable problem," the campaign microsite provides an online community for more than 40 million Americans with lactose intolerance. Lactose intolerance is ...
 
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    CHEESE - Bing News

  • Chuck E. Cheese’s, Peter Piper Pizza numbers – Last looks for a spell?

    31 Oct 2014 | 5:11 am
    The Oct. 17 announcement that Peter Piper Pizza had been acquired by CEC Entertainment Inc. means there is a new $1 billion-plus domestic sales player in the pizza segment, albeit across two brands. CEC, the parent of the Chuck E. Cheese’s chain, is ...
  • A Mac & Cheese Competition Plus Unlimited Beer Aren't Bad Ways To Spend The Weekend

    31 Oct 2014 | 4:42 am
    If you're not hurting too badly from tonight's festivities, head over to the NYC Craft Beer Festival tomorrow evening to sip from over 150 craft and speciality beers at the Lexington Armory. On hand, dozens of breweries, both large and small, plus quite a ...
  • 5 Ways to Battle Those Cheese Cravings After You Go Vegan

    31 Oct 2014 | 1:55 am
    When my husband and I took a trip on our first wedding anniversary, we were new vegetarians. I brought along a book about breaking food addictions and read it aloud during the drive. The more I read, the more I knew that we were going to have to become ...
  • Great State: Oklahoma’s Only Certified Cheese Professional

    31 Oct 2014 | 1:49 am
    OKLAHOMA CITY, OKLAHOMA — When something like cheese comes at you in hundreds of different varieties you need someone like Kehau Montero to tell you the difference between Camembert and Leicester, and to let you know it’s okay to lack faith in your ...
  • Pumpkin-Cream Cheese Pie

    31 Oct 2014 | 1:44 am
    Forget the candy; for me, the best treats always come in a crust. That's right, I'm talking about pie. So when it came time to sign up for the Rodale's Halloween potluck, I decided I'd make one. Everything about my decision was fine and dandy until I went ...
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    NYT > Cheese

  • A Brie Binge East of Paris

    1 Nov 2014 | 9:00 pm
    On a trip to the Seine-et-Marne region, where Brie has been produced since the seventh century, the author goes on an indulgent cheese tasting tour.
  • F.D.A. Plans to Revise Food Safety Rules

    19 Sep 2014 | 9:00 pm
    To account for concerns raised by small brewers, cheese producers and others, the agency revised provisions for water testing, manure, compost and spent grains.
  • Food News Around New York

    9 Sep 2014 | 9:00 pm
    Elite chefs will cook together; a handy new grater and unusual vodka; apple babka for the Jewish holiday; the latest from Ralph Lauren is coffee.
  • Europe’s Farmers Feel the Weight of Russian Ban

    26 Aug 2014 | 5:40 pm
    French cheese exporters represent a sliver of the European agricultural market hit by a Russian ban on selected food products tied to the Ukraine conflict.
  • A Proper Setting for a Meal at the Beach

    12 Aug 2014 | 9:00 pm
    Nautical plates for weekend house gifts, golden aged cheese and Washington cherries are among the highlights.
 
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    Cheese Underground

  • Coffee: It Does A Body Good

    Jeanne Carpenter
    16 Oct 2014 | 6:47 am
    A cup of coffee is the great social equalizer of the world. Two people can be from completely different places in the stratosphere of life, but when you sit down and share a cup of coffee, life becomes a little simpler.I didn’t start drinking coffee until age 32. Growing up, my parents both drank coffee, black and strong, pouring the first cup before the break of dawn from an old electric percolator with a glass top, which as far as I can tell, basically boiled the shit out of it until it was done. That was 30 years ago. Back then, there were exactly two kinds of coffee in the grocery…
  • CheeseTopia: Bringing Artisan Cheese to the Heart of the City

    Jeanne Carpenter
    2 Oct 2014 | 5:10 am
    It's official: you can book April 12, 2015 on your calendars for the First Annual CheeseTopia, a new one-day cheese festival I'll be planning each year for the next three years. Year one will be at the Pritzlaff Building, a renovated warehouse in the Historic Third Ward of downtown Milwaukee, Year two will be in Chicago, and Year 3 in Minneapolis.After retiring the annual Wisconsin Cheese Originals Festival in 2013, I still wanted to do an event to highlight our amazing artisan cheesemakers, but I knew I wanted it to be something different.CheeseTopia aims to bring the best of Midwest artisan…
  • Bon Bree Brick Comes Back From the Brink

    Jeanne Carpenter
    28 Sep 2014 | 4:20 pm
    Several years ago, when I was a guest on Wisconsin Public Radio talking cheese with Larry Meiller, a caller asked me (on live air) if I knew anything about Bon Bree Brick. I had to admit that I didn't, and soon thereafter, the phone lines lit up with callers sharing fond memories of Bon Bree, an old family favorite once made in Mapleton, Wisconsin.Well, today, Bon Bree Brick is back, baby. The current issue of the Center for Dairy Research (CDR) Dairy Pipeline (if you don't subscribe to their free e-newsletter, sign up here), profiles several extinct cheeses brought back from the brink of…
  • 2015 American Artisan Cheese Class Schedule Announced

    Jeanne Carpenter
    25 Sep 2014 | 7:06 am
    Hey there cheese peeps! If you live in Wisconsin and you're looking for a monthly night out, tasting and learning about fine artisan cheese, I'm doing another year-long class series in 2015.We meet at the Firefly Coffeehouse, a fantastic space that serves as the living room of my town, Oregon, Wis., about 10 minutes south of Madison. Each class includes a tasting and storytelling of artisan cheeses, a glass of complimentary wine, beer or beverage and general merriment. Classes begin at 7 p.m. and are limited to 25 attendees. Each class costs $22 and seats must be reserved in advance. Classes…
  • The Results Are In: I'm an ACS Certified Cheese Professional

    Jeanne Carpenter
    3 Sep 2014 | 7:13 am
    And it's official: I am an American Cheese Society Certified Cheese Professional. Say it with me: whoooooo-hooooo!Jane Bauer from ACS emailed me yesterday, with a note that a press release will go out today. I am interested to see how many other folks from Wisconsin are on the list. Up until now, there's only been two other CCPs in the state, so I am honored to be in their company! Of the more than 250 people who sat for the test this year, 153 people passed. A total of 406 individuals throughout the United States and Canada are now official ACS CCPs.So what is an ACS CCP?  The ACS…
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    WordPress Tag: Cheese

  • Shack Stack- Attack!

    saraheatsboston
    30 Oct 2014 | 5:00 am
    OMFG. This photo speaks for itself. Do you see that cheese!? This orgasmic cheeseburger called the Shack Stack consists of a regular yummy juicy cheeseburger (w/ lettuce + tomato) and a FRIED portobello mushroom STUFFED with cheese. Stuffed. I wasn’t sure I could take on the challenge and debated getting just the cheeseburger. Boy, am I glad I went for the shack stack!! Not only did I finish every single bite of that burger, but I also ate some mediocre fries with it. I washed it all down with a small soda and a small black + white shake. The shake, similar to a Wendy’s frosty,…
  • Spinach and Ham Stuffed Potatoes

    getdinneronthetable
    30 Oct 2014 | 4:08 am
    Everyone loves potatoes.  Serve this easy dinner with a salad.  Recipe makes 4 servings. What you’ll need: 4 (8-ounce) baking potatoes 2 tablespoons water 1 (5-ounce) bag spinach 2 tablespoons plain Greek yogurt 1/4 teaspoon salt 1/4 teaspoon pepper 2 ounces diced ham, about 1/2 cup 1/2 cup shredded cheese 1/4 cup chopped green onions What you’ll do: Pierce the potatoes liberally with a fork. Microwave on HIGH for 14 minutes. Remove the potatoes from the microwave and let cool for 10 minutes While the potatoes cool, bring the water to a simmer in a large skillet over medium-high…
  • Benugo~!

    christianalui
    30 Oct 2014 | 3:51 am
    It’s so crunchy and cheesy😋 You should try this ‘NewYorker’ 😍 in BENUGO ❤️🍞
  • When Life gives you Truffles....

    goeatrepeat
    30 Oct 2014 | 3:04 am
                While my parents were here, the chef and I decided to make them truffled brie with our excess supply of black truffles. (That’s a problem everyone has, right?) We had no recipe, just the suggestions from the cheese lady to go by. Nobody complained, that’s for sure, but….I will be honest, I really do prefer the store bought stuff.             Preparation was rather simple. We got a huge chunk of brie de Mieux and a wedge of a cheese called Brillat –Savarin. The first step was to horizontally cut the brie in half as if it were the bread for a very…
  • Halloween Pumpkin Cake

    sweetsaroundtheworld
    30 Oct 2014 | 12:59 am
    This is my favourite Halloween’s Cake. Is an international cake that you can find in many Northern and American Countries with some small variants (with almonds or not, with or without raisin…). Is really simple to do it. Just about 7 minutes for the cake and about 3 minutes for the frosting… 35 minutes for the baking… is a perfect cake for a magic Halloween’s party! Enjoy it! Ingredients (for a cake pan of 24 cm): 3/4 cup of melted butter 3/4 cup of sugar half teaspoon of salt 1 teaspoon of cinnamon powder 1 and half cup of all purpose flour 1 and half teaspoon…
 
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    lucy's Whey

  • About the Artisan: Crown Finish Caves

    Amy Thompson
    17 Oct 2014 | 9:59 am
    About the Artisan: Crown Finish Caves Vermont Made, Brooklyn Aged Our mongers recently paid a visit to Crown Finish Caves, where Benton Brown and Susan Doyle have created a state of the art cheese cave 30 feet below Brooklyn! Benton has collaborated with renowned cheesemaker, Peter Dixon, otherwise known as the Cheese Whisperer, to create some seriously local – and seriously magical – cheese. The cheese originates in Vermont, where Peter Dixon and the team at Parish Hill Creamery handcraft raw cow’s milk Italian-inspired cheeses. Young wheels are brought to Crown Finish…
  • Wine Talks at Lucy’s Whey Carnegie Hill

    Amy Thompson
    15 Oct 2014 | 7:58 am
    Introducing Wine Talks at Lucy’s Whey Carnegie Hill, starting this October! Scroll down for more information about this month’s theme and how to sign up! October Theme: Wine Clouds Picking out aromas and flavors in wine is a lot like finding shapes in clouds – and should be just as relaxing. Come explore your senses and imagination by tasting and discussing diverse wines with our Wine Bar Manager, Michael Marceline. Each small class (8-12 people) will focus on a different category of flavors. Wine Clouds I: Violets & Grapefruits & Pears, oh my! We’ll enjoy and discuss…
  • Save on American Cheese All Month Long

    Amy Thompson
    15 Oct 2014 | 7:55 am
    October is American Cheese Month, a 31 day celebration of American artisanal cheese! If you frequent our shops, you know this is where our heart lies – with the small farms and producers across the country who bring farmstead, handmade cheese to our tables. Celebrate with us by picking up your American Cheese Month Passport! Your passport entitles you to discounted American cheeses throughout the month at our store, along with these participating retailers. Passports cost $10 and all proceeds benefit the American Cheese Education Foundation. Each day we will feature a different cheese…
  • Renew Your Subscription

    Amy Thompson
    1 Oct 2014 | 11:12 am
    Thank you for renewing your subscription to our newsletter. By visiting this page, you have opted to continue to receive emails from us!
  • Anatomy of a Cheese Plate

    Amy Thompson
    1 Oct 2014 | 8:03 am
    Just in time for back-to-school, class is in session! Have you always wondered how to craft the perfect cheese plate? Perhaps you’re just looking to wow your cheese-loving friends at your next dinner party. Follow along for the formula to a well-balanced cheese plate, as well as where to pick up all your supplies. 1. Start with the lightest cheese. We love to begin with a soft goat cheese, like ash-ripened Lake’s Edge or geotrichum-rinded Coupole. Are you taking notes? Geotrichum is the technical term for that beautiful, brainy rind you find on Coupole and many other soft-ripened…
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